DEVILED STEAK STRIPS

This recipe is from an old Indiana church cookbook with a few of my own notes thrown in.

1 1/2 lb round steak, thinly sliced into strips

1/4 cup flour, I use white whole wheat

1 small yellow onion, chopped

1 garlic clove, minced

3 tbsp olive or canola oil

1 can (15-oz) tomato sauce, I like to use Italian

1 tbsp apple cider vinegar

1 tbsp horseradish

1 tsp prepared mustard

3/4 tsp salt, I use 1/2 tsp

1/4 tsp freshly ground black pepper

1/4 cup chopped or thinly sliced green or red bell pepper (red is high in vitamin C)

1 1/2 cups water

Coat the meat strips with the flour.

Heat the oil, brown the meat strips with the onions and garlic.

Stir the water, tomato sauce, vinegar, horseradish, mustard, salt and pepper into the pan. Cover and simmer approximately 1 hour or until the meat is tender and cooked through. Stir occasionally during cooking, scraping bottom and sides of pan.

Delicious served over hot rice.

Yield: 4 servings

Steak strip should be cut about this size.

file photo